Shrimp Stock Recipe

Shrimp Stock Recipe. When butter is melted (but not yet sizzling), add shrimp shells. Strain and use or freeze for later use.

Lemon Shrimp Risotto with Fresh Rosemary Foodness Gracious
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The bump in shrimp flavor is shockingly delicious. To a dutch oven or large stock pot, add shrimp shells, onion, carrot, celery, and salt. Shrimp stock, medium carrots, old bay seasoning, fresh tomatoes and 9 more chef ann kim’s curried shrimp and grits garden and gun salt, toasted bread, grits, vegetable oil, shrimp stock, garlic and 31 more

Bring to a boil, skimming the foam that.


Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Place a clean towel over opening in blender lid (to avoid splatters). Make your own shellfish stock with the shells from crabs, shrimp, and lobster.

Spread shrimp shells and heads in a single layer on a lined baking sheet.


If desired, tie parsley stems, thyme, garlic, bay leaf and. Pour into a large bowl. Bring to a boil over high heat.

Unlike with meat and poultry bones, there’s no reason to cook longer than mere minutes.


Just replace some of the liquid in your recipe (say in a pasta sauce or a stew) with this quick stock, and be prepared to be amazed. Place the margarine or butter in a pyrex measuring cup and melt in microwave. Add the oil, shrimp shells, onion, carrots, celery and garlic to a heavy bottom pot that has a tight fitted lid.

Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour.


Repeat procedure with remaining shrimp mixture. Cover the pot, leaving the lid askew and bring to a boil. Add the remaining ingredients and bring to a simmer (do not boil).

Cook, stirring occasionally, until the shells are just beginning to brown, 5 minutes or so.


Preheat oven to 450 degrees. Saute the onions, celery, carrot, fennel and shrimp shells until the vegetables are translucent and the. To make homemade shrimp stock you will need: